Saturday, July 18, 2009

Belinda's Chicken Casserole

Even though there seems to be a million chicken and broccoli casseroles out there, when a friend brought this to a pot-luck dinner, I was so impressed with the flavor and simplicity, I had to have her recipe. The secret is not to overcook the chicken so it remains tender.

1 lb. (2 – 3) boneless, skinless chicken breasts, sliced
1 lb. (2 - 3 heads) broccoli spears
1/4 lb. mushrooms, sliced
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk

Preheat oven to 350°F.
Coat a 9” x 9" glass baking dish with canola oil spray.
Heat iron skillet, until hot and dry. Remove from heat and lightly coat with vegetable oil spray. Return to very low heat while slicing chicken, broccoli and mushrooms.
Sauté chicken over medium high heat until no longer pink.
Add broccoli and mushrooms, cover and steam over low heat until tender, about 5 minutes.
Place in prepared baking dish.
Mix soup with milk and pour over casserole.
Bake for 20 minutes or until hot and bubbly.
Serve with rice or noodles.

Serves: 4 – 6.

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